Bonjour Mes Amis,
We’re going to experiment and try out alternating Thursdays & Fridays to see which works best for you. Manuel, our resident French wine expert, will run the Friday tasting & I will host on Thursdays. Can’t wait to meet you all in person!
Free Wine Tasting 4:30 to close (6 pm), Friday 3/27
Free Wine Tasting 4:30 to close (6 pm) Thursday 4/3
À bientôt, j’espère,
POTATO GRIBICHE from
Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini $29.95 hardback NEW!
This brand new cookbook celebrates the iconic Rose Bakery in the Marais. Sauce Gribiche is a French coarse vinaigrette of cornichon, capers & hard-boiled eggs, commonly served over asparagus. But here it makes an addictive potato salad. Add some tuna or chorizo & you’ve got a main course salad. Perfect with rose!
3 lbs 3 oz new potatoes, half peeled, alternating stripes of peel & flesh
olive oil, for drizzling
salt & ground black pepper
3 large handfuls coarsely chopped flat leaf parsley
For the dressing
4 hard-boiled eggs, chopped
3 oz gherkins, finely chopped
2 Tbs capers, chopped
2-3 shallots, finely chopped
pinch each of salt & ground black pepper
2 Tbs red wine vinegar
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
Preheat the oven to 425 degrees F.
Put the potatoes in a saucepan with cold water to cover, bring them to a boil & then drain them immediately.
Place on a baking tray & while still hot, drizzle with a little oil & sprinkle with salt & pepper.
Roast till golden, about 1 1/2 hours, but check after 50 minutes.
To make the dressing, combine all the ingredients & mix well.
When potatoes are ready, place them in a serving bowl whilst still warm (this allows them to absorb the flavors of the dressing), fold in the dressing & mix in the parsley.
Serve slightly warm or cold.
CHEESE OF THE WEEK
Fleur Verte, Perigord $30.99 lb
The ‘green flower’ is one of the absolute favorite cheeses that we offer. It tastes like Provence, with a spring carpet of tarragon, savory thyme, and pink peppercorns. Aged for only 4 days before being flown over, this goat cheese has a lemony tang. A stunner on a cheese plate. Pair with sparkling wine or Sauvignon Blanc.
FOCUS ON SAUVIGNON BLANC
La Petite Perriere Sauvignon Blanc 2013, Vin de France $10.99
Made by a famous Sancerre producer–definitely not at a Sancerre price.
Nine generations of the Saget family have been making wine in the Loire Valley. Famous for their Sancerre & Pouilly Fume, the Saget’s have created the Petite as an introduction to their tasty wines. 100% clean as a whistle Sauvignon Blanc with stone fruit aromas in a deliciously crisp style. I’ve seen this on restaurant lists for $34.
” Light, clean, refreshing, ready to be chilled and sipped without any fuss.” -The Seattle Times
Berthier Sauvignon Blanc 2013, Coteaux du Giennois $16.99
I am in love with this new white. Coteaux du Giennois is situated on the Loire River, just around the bend from Sancerre. The flinty limestone hillsides of the Giennois produce Sauvignon grapes with mouth-watering minerality, but at a lower price than Sancerre, making this my new favorite everyday white. Rich & round, with notes of quince and delicious lemony acidity.
Hippolyte Reverdy Sancerre 2013, Sancerre $27.99
This has always been my favorite Sancerre. The Reverdy family has been making wine in the commune of Sancerre as far back as 1600, initially raising goats & producing wine for local consumption. Son Michel Reverdy started making the wine shortly after graduating high school: “His dedication is total. He’s one of the few remaining vignerons in France who truly live like a paysan [peasant]. No vacation, no travel, ever. He’s happy just to stay on the farm, working seven days a week, and wanting nothing more and nothing less…”
This Sauvignon Blanc is as classic as you can get and a true benchmark in the region. Bring on the oysters & goat cheese!
Ladoucette ‘La Poussie’ Sancerre Blanc 2011, Sancerre $35
An absolutely gorgeous Loire white. 100% Sauvignon Blanc that screams Terroir. This is a most unique old-growth vineyard site–a “natural amphitheater of an almost perfect semi-circle of 180° make it one of the most unique in the world.” You’ll want to serve this with oysters, smoked salmon, or goat cheese.